Ingredients:

• 2 1/3 cups (340 g) all-purpose flour
• 1 cup (130 g) powdered sugar
• 1/3 cup (30 g) almond flour (or meal)
• ½ tsp salt
• 14 tbsp (200 g) unsalted butter, cold, cubed
• 1 large egg
• 2 tsp water
• ½ tbsp vanilla extract

Directions:

1. In an electric mixer or food processor: Add the flour, sugar, almond flour, salt and butter. Using the paddle attachment, mix together on low speed for about 5 minutes until it looks sandy.
2. Beat together the egg, water and vanilla in a small bowl and then add to the mixer. Mix on low-medium speed just until it comes together.
3. Wrap the dough in plastic wrap and chill at least 30 minutes, or even better, overnight.

Assembling the Galette:

~1.5-2 cups (350-400 g) fruit, fresh or frozen NOTE: watch the water content! If using stonefruits, they shouldn’t be so ripe that they are the kind you want to eat over the kitchen sink. Too much water = a soggy bottom

• 1/2 tbsp flour
• 1 tbsp granulated sugar
• Optional additions: citrus zest, dried or fresh cranberries, ground spices

For the crust:

• About 2 tbsp almond flour
• 1-2 tbsp raw or granulated sugar
• Cream or milk��

1. Prepare your fruit. (Fresh or frozen is fine! For stone fruits, apples or pears: slice 1/4 inch (1 cm) pieces. Strawberries, if large should be quartered or halved. For figs, quarter or halve. Pit cherries. Berries like raspberries, blueberries, and blackberries are good to go!).
2. Add the fruit to a large bowl. Sprinkle the flour and sugar over the fruit and gently toss to coat. Set aside.
3. Roll out the tart dough in a big circle about 1 inch larger than your baking dish, about 1/8 inch (3mm) thick.
4. Butter the bottom and sides of your pan, then add the dough to the pan.
5. Sprinkle the almond flour on top and then the fruit in an even layer.
6. Fold up the dough around the sides. Brush the dough with cream then sprinkle liberally with raw or granulated sugar.
7. Chill 30 minutes before baking.
8. Bake at 375F/190C for 30-35 minutes or until the crust is nicely and evenly browned, and the filling is bubbling.
9. Allow to cool to room temperature before serving.��

Enjoy!

Recipe by

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Ingredients:

For the pastry:

• 2 Cups All purpose flour, (250g)
• 1/2 Cup Unsalted butter, Cold and cut into cubes (113g, 1 stick
• Pinch Kosher salt
• 1 Tablespoon Apple cider vinegar
• About 1/2 Cup Ice water, More or less as needed

For the custard filling:

• 2 tbsp butter
• 1 tbsp neutral oil
• 1 medium leek, washed thoroughly and thinly sliced
• 1 bunch of asparagus, woody ends removed and cut into small rounds, plus 5 un-cut asparagus for decoration
• 1 cup fresh (sub frozen) shelled peas (~150g)
• 1/2 cup crumbled goat cheese (113 g)��
• Freshly chopped chives and dill
• 7 eggs
• ½ cup whole milk (120 mL)
• ½ cup crème fraîche (120g)
• Salt and pepper to taste
• Edible flowers, for decorating

Directions:

For the pastry:

1. Add the flour, salt, and cold butter cubes to the bowl of a food processor, and pulse until combined. If using a stand mixer, mix on low to combine until the butter is broken into very small pieces. If mixing by hand, cut the butter in until it resembles coarse sand.
2. Add the apple cider vinegar and pulse or mix a few more times until combined.
3. With the food processor on low, slowly add the ice water, a drizzle at a time, until the dough just comes together. It should hold when pinched together, but should not be wet. Do not feel pressured to use all of the ice water if the dough comes together without using it, and conversely, feel free to add a little more if the dough is too dry.
4. Wrap the dough in Saran Wrap and flatten into a disk. Chill for at least 1-2 hours before using.

For the custard:

1. Assemble, and bake: Roll out the quiche dough until about 1/8” thick and place in your ���ֵ羺 Round Tart Dish. Crimp the edge, as desired, and set in the fridge to chill while you prepare the filling.
2. Preheat the oven to 425°F. In a large skillet, heat the butter and oil over medium heat, and add the leeks.
3. Cook until the leeks are just starting to caramelize, about 5-7 minutes.
4. Season with a pinch of salt and pepper.
5. Add the asparagus, and cook for an additional 2-3 minutes.
6. Turn off the heat and add the peas, stirring to evenly incorporate into the veggie mix. Allow to cool slightly.
7. Combine the eggs, milk, and crème fraîche in a large bowl, and whisk until smooth.
8. Season with about ½ tsp salt and pepper, and stir in the chopped herbs, followed by the cooked veggies and crumbled goat cheese.
9. Remove the pastry shell from the fridge and carefully pour the custard in.
10. Decorate with the whole asparagus, as desired, and bake for 15 minutes at 425°F.
11. Lower the temperature to 375°F, and bake for a further 35 minutes, or until the custard filling is set.
12. Allow to cool before serving.��Decorate with edible flowers for an even springier feel!

Enjoy! Recipe by Marissa Feldman (@marissamakes__)

��

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 uncooked Italian sausages
• 1 ½ cups cooked ham, diced
• 1 cup cornichons, chopped
• 1 cup unsalted almonds, roughly chopped
• 2 eggs
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 1 clove garlic, minced
• Juice of 1 lemon Zest of 1 lemon
• 1 tablespoon Dijon Mustard
• 1 teaspoon dried thyme
• ½ teaspoon Herbs de Provence
• Pinch of kosher salt
• Freshly ground pepper
• 3 sheets of puff pastry (store bought)��

Directions:

1. Preheat oven to 375 degrees.
2. In a small pan over medium heat, melt butter, add shallots and garlic, sauté until translucent but not browned. Set aside to cool.
3. Cut one chicken breast into ½ inch strips, place in a small bowl, squeeze the juice of one lemon over chicken, let it marinate for 15 minutes, set aside.
4. Dice the remaining chicken breast, place in a large bowl.
5. Remove the sausage from their casings, break them into small pieces and add to the diced chicken.
6. Add ham, 1 egg, sautéed shallots and garlic, Dijon mustard, Herbs de Provence, lemon zest, salt, pepper, gently combine all ingredients.
7. Roll out two sheets of the puff pastry. Lay one sheet inside half of a 9-inch loaf pan, allowing the pastry to overlap the edges to make the crust. Add the second puff pastry sheet to the other side of the pan.
8. Layering it like a lasagna - spread half of the meat mixture evenly over the bottom of the pan. Add an even layer of chopped almonds, then the strips of chicken breast, followed by the cornichons and the remaining meat mixture.
9. Roll out the third sheet of puff pastry, cut in half lengthwise and add to the top as the cover. Roll the edges of the puff pastry up to create a crust.
10. In a small bowl add the remaining egg and a splash of water, mix well then brush over the top of the pastry. Poke a ventilation hole in the center. Place it on a cookie sheet and bake for 1 hour, 15 minutes. (Lightly cover with foil after 35 minutes to prevent it from over browning.)
11. Cool and refrigerate overnight.
12. Serve with a green salad.

Enjoy!

Recipe by Katherine Burns, @rue.dauphine.paris

For the Focaccia:

• 4 cups (500g) bread flour��
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together.��
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil.��
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of

• 2 cups cooked and puréed carrots��
• 2 teaspoons lemon juice
• 1 1/2 cups whole milk
• 3 tablespoons unsalted butter + more for preparing soufflé dish
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 2 tablespoons grated yellow onion
• 4 egg yolks - room temperature
• 7 egg whites - room temperature
• 1/4 cup sugar��

Directions-

1. Boil carrots (about 2+ lbs) until fork tender.��
2. Drain carrots, purée in food processor until smooth, add lemon juice. Set aside.��
   
3. Preheat oven to 400 degrees.
4. Generously rub soufflé dish with butter. Gather all ingredients before beginning the recipe.
5. Add milk to small saucepan, over medium low heat bring to just under a boil.��
6. Meanwhile, in a large saucepan melt butter over medium low heat, once butter is melted add flour and whisk vigorously for 1 minute, carefully add the milk, whisking continuously until it becomes thick, about 2 minutes.
7. Remove from heat, let cool slightly. Whisk in egg yolks, one at a time, add salt, cinnamon, grated onion.
8. Stir in puréed carrots. Place carrot mixture in large bowl, set aside.
9. In a standing mixer fitted with a whisk attachment, add egg whites. Begin whisking on low for a few minutes. Once the egg whites start to foam, gradually increase speed. Slowly add sugar and whip until sift peaks form. Careful not to over whip.
10. Using a large spatula, add one scoop of egg whites to the carrot mixture, stirring well to fully incorporate and lighten the mixture. Add half of the remaining egg whites, gently folding to in- corporate, fold in remaining egg whites.
11. Pour into buttered soufflé dish, filling to 1/2 inch under the top. Run your thumb around the inside rim of the soufflé dish - this helps it rise.
12. Place in oven, turn temperature down to 375 degrees and bake for 40 - 50 minutes until center is set. (Do not open the oven to peek, it will collapse the soufflé.) Serve immediately.
13. Enjoy!��

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Recipe by Katherine Burns of